I can't cook dry beans.
I have tried using dry beans to make Chili many, many times, but the beans are always a little crunchy still by the time the chili is ready. I'm sure I'm doing something wrong but I can't figure out what it is. For all those seasoned bean cookers out there, I'll describe what I do and maybe you can tell me what my flaw is.
I've tried soaking the beans overnight. I've also soaked them starting the morning of cooking, which translates to about 6-8 hours of soaking. I've even soaked them for days at a time in the fridge. After soaking I'll dump the beans in with the rest of the chili fixings (meat, tomatoes, spices, etc.) and let simmer for an hour to 2 hours. After 2 hours I taste the crunchy beans and simmer for another hour. With beans still crunchy but stomachs growling, we give in and eat the chili.
I've tried making the Chili in a Crockpot and cooking it for 4 or 5 hours. Doesn't work.
We enjoy eating Chili and I would like to be able to use the dry beans I have, but I can't figure out how to cook them!
This may seem like an obvious step to others, but apparently not to me, so please humor me. After soaking the beans, do you have to simmer the beans on their own in water and cook them before adding them to the chili? This would make sense and would most likely fix my crunchy bean problem. But I feel like it should be easier than that. I think I should be able to add the beans right after soaking and having them cook with the chili. Otherwise, I spend all day soaking beans and hours cooking them and making chili and it seem like too much time spent for a simple bowl meal. I guess this is why people just use canned beans. They come out of the can perfectly tender already!
So help me out here! Do I need to cook the beans first? Am I not soaking the beans correctly? Tell me what I am doing wrong.